Gluten and Dairy-free Chicken Pot Pie Skillet
Your new favorite comfort meal is here: gluten and dairy-free chicken pot pie skillet! Perfect for a cozy meal, it’s less work than a traditional pot pie so you can make it for a weeknight dinner. Using biscuits instead of a crust helps keep this one gluten-free and creates a delicious topping for each serving. The filling uses all the traditional chicken pot pie components: onions, carrots, and celery, plus the savory spices we love, like thyme and rosemary. It’s like Thanksgiving in a one pan meal!
gluten and dairy-free chicken pot pie skillet ingredient notes:
Rotisserie Chicken: Using rotisserie chicken cuts down on active cook time, all you have to do is shred or dice it up! This is one of my favorite shortcuts for easy proteins and saving time and energy during the week. To get ahead, prep the shredded chicken a day or two before cooking so it’s ready to go.
Carrots, Celery, & Onion: The classic trio is what keeps this pot pie traditional. The recipe also uses mushrooms and peas, you can omit if you prefer not to have them, but with them included we’re really packing it in. Making sure all the veggies are chopped to a similar size so they cook the same is key to avoiding soggy or crunchy veggies.
Blanched almond flour: My go-to gluten-free flour is blanched almond flour. It’s very fine which helps create an even bake and texture for the biscuits. You can swap 1:1 with regular all-purpose flour, the texture will be more doughy and may need an extra few minutes in the oven.
Coconut Milk: Full-fat canned coconut milk adds creaminess to the pot pie skillet while keeping it dairy-free. Shaking the can is crucial to make sure the contents are evenly combined before adding it in, if your can was in the fridge you may need to let it sit at room temp for about 10 minutes, then shake well. You can swap for 3/4 cup of light cream if desired.
gluten and dairy-free chicken pot pie skillet
6
servings30
minutes50
minutesYour new favorite comfort meal is here: gluten and dairy-free chicken pot pie skillet! Perfect for a cozy meal, it’s less work than a traditional pot pie so you can make it for a weeknight dinner. Using biscuits instead of a crust helps keep this one gluten-free and creates a delicious topping for each serving. The filling uses all the traditional chicken pot pie components: onions, carrots, and celery, plus the savory spices we love, like thyme and rosemary. It’s like Thanksgiving in a one pan meal!
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Ingredients
- For the Almond Flour Biscuits
1 1/2 cups blanched almond flour
1 teaspoon baking powder
1 teaspoon dried thyme
3/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried rosemary
6 tablespoons unsalted vegan butter or unsalted butter, melted
3 large eggs
flaky salt, for topping (optional)
- For the Skillet
2 tablespoons olive oil
1 small yellow onion, small dice
3 large carrots, small dice
3 celery stalks, small dice
2 medium Yukon Gold potatoes, 1/4-inch dice (about 2 cups) note it is critical your pototoes are 1/4-inch dice (very small!) or else they will not cook correctly with the recipe timing
8 ounces white mushrooms, small dice
4 garlic cloves, minced
1/4 cup tapioca flour or arrowroot starch (can sub cornstarch)
1 1/2 teaspoons kosher salt
1 teaspoon dried rosemary
1 teaspoon ground sage
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
1 cup low-sodium chicken broth
3/4 cup canned full-fat coconut milk (about half of a well-shaken 13.5-ounce can)
3 cups shredded rotisserie chicken (or 1 pound boneless chicken breast, cooked and shredded)
1 cup fresh or frozen green peas
Directions
- Make the biscuit dough: Add the almond flour, baking powder, thyme, salt, black pepper, garlic powder, and rosemary to a large mixing bowl. Whisk to combine. Make a well in the center of the flour and crack in the eggs. Whisk until there are no streaks, then add the melted butter and stir to mix with the flour until just combined. Place the mixing bowl in the refrigerator to chill until Step 4.
- Preheat the oven to 350ºF. Heat the olive oil in a large, oven-proof skillet (11 or 12-inch deep cast iron skillet works best) over medium heat.
- Make the pot pie filling: Add the onion, carrots, and celery, and cook, stirring occasionally, until softened, 7 to 9 minutes. Add the potatoes, mushrooms, and garlic and cook, stirring occasionally, until the potatoes are fork tender, about 10 minutes, but exact timing varies based on the size of the potatoes, so wait until they are fork tender to continue. Stir in the tapioca flour, salt, rosemary, sage, thyme, and black pepper and cook, stirring constantly, until fragrant and no dry flour remains, about 2 minutes. Stir in the chicken broth and coconut milk and bring to a simmer, then mix in the shredded chicken and peas.
- Turn off the heat and carefully spoon or scoop the biscuit dough on top of the skillet, working one scoop at a time and evenly distributing on top of the chicken and vegetables, about 8 scoops total. Press down on each scoop with a rubber spatula to flatten. Sprinkle the tops with flaky salt (if using).
- Bake until the biscuit dough is lightly browned on top, the potatoes are fork tender, and the filling is bubbling, 20 to 25 minutes.
- Serve immediately between six plates for best results.
Notes
- Store It: Refrigerate in a sealed container for up to 4 days or freeze for up to 3 months.
- Reheat It: Microwave until warm, about 3 minutes. From frozen, thaw in the refrigerator for at least 8 hours or overnight, then microwave until warm.
- Swap the coconut milk for 3/4 cup light cream.
- Skillet: This recipe will completely fill a deep 11-inch skillet, so I don’t recommend using a smaller skillet. If you don’t have an 11 or 12-inch skillet, you can also make this in a 6-quart dutch oven.
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Yay Dad loves this meal!
If I use a Dutch oven do I need to layer the filling and dough any differently?
nope! Cook everything as instructed in the dutch oven then top with the biscuit dough. The biscuits may need an extra 5 to 10 minutes in the oven because the sides of the pot are a bit higher, so I’d keep an eye on it after 25 minutes!
This was delicious! I made it almost exactly as written. Next time I might make more biscuit dough but that’s just because I love biscuits. They were covering most of the dish as written.
Some changes: I put the carrot, celery, and onion through a food processor because my husband (who is an adult) doesn’t love vegetables but can tolerate them if they’re less visible. I doubled the amount of mushrooms. I used 2 chicken breasts which gave us more chicken than the recipe suggested. This put us over the size of the pan so I just put everything in a glass baking pan and it was fine.
I was nervous that the potatoes wouldn’t cook in time so I cut them smaller (1/4 inch wide) and when I was cooking them on the stove I left the lid on to steam them a bit. Maybe they would’ve cooked fine anyway – I just hate undercooked potatoes so was extra cautious.
Total bake time for me was 30 minutes. The biscuits didn’t get very brown but they had a great texture.
We loved this and will definitely be making it again!
Fantastic recipe! I upped to 9 servings and loaded into a 9×13 Pyrex. I used a cookie scoop for distributing the biscuit dough and it looked like perfectly golden brown pillows on top. I was worried almond flour might make biscuits heavy, nope, they were perfectly light and fluffy.
Delish! Only edits I made was half and half instead of coconut milk and butternut squash instead of potatoes(because I had on hand). Will definitely be making again for my GF family!
This was absolutely delicious! So comforting and super light. I was expecting it to be heavy like others but not this one! I’m full but don’t feel gross full lol!! The almond biscuits are perfect for this. Will definitely be making this again.
tastes great, but the potatoes didnt cook at all…..
it was in the oven for over 30 minutes, still raw. followed the recipe to a t but felt wasted. Super bummed. any thoughts here?
I’m wondering about making an egg free version of the biscuits. Would you recommend? How would we do it? I have a young family member with an egg allergy.
Super easy and tasty!
Such a super tasty recipe for the whole family. Thanks so much for sharing! I will be making this again .
I am Gluten Free and Dairy Free and the vast majority of my dinner recipes come from this site exclusively. Per usual, this recipe was delicious. It was such a comfort food to start this Thanksgiving season with 🙂
This was ridiculously good!
Delicious seasoning! Unfortunately I also had some raw potatoes. I cooked them even longer than the recipe said on the stove and also left mine in the oven for 30 minutes so I’m not sure what happened! Maybe the temperature on the stove was too low. I think cutting them smaller would help, or possibly precooking the potatoes.
I also made the biscuits with gluten free flour instead of almond flour, and they were absolutely delicious. They were much more solid than I expected so I had to pat them into shape with my hands instead of scooping, but they were top notch.
Is this recipe freezer friendly?
Could I bake in 9×13 for the step with the biscuits and do the filling in a skillet? (don’t have a 12 in skillet) thanks!
I made this for thanksgiving for a non traditional meal and used ground sage in place of the rosemary, which usually overwhelms most dishes, imo. I increased the biscuits by 1/3, and I also used a full can of light coconut milk & simmered on the stove top until the potatoes were soft (cut into small pieces) and then baked in the oven to cook the biscuits. This was excellent & I will definitely make this again- thanks Jenn, for a fabulous recipe!
We have an almond allergy in the family, how much AP flour would work for this recipe?
The recipe flavor is good. Potatoes didn’t cook, even after 30 minutes in the oven. Would definitely recommend cooking the potatoes ahead of time.